Prosciutto PizzaPuff Pastry Apple Strudel Puff Pastry Plum Pie

Puff Pastry Apple Strudel

6 sheets
800 g /1.6 lb

50 g / 1.6 oz
50 g / 1.6 oz
50 g / 1.6 oz
1 tbsp
80 g / 2.6 oz
100 g / 3.3 oz
100 g / 3.3 oz
90 g / 3 oz
puff pastry
almonds, chopped
butter, unsalted
bread crumbs
butter, unsalted

Serves 12 - 332 cal per serving
Prep-time: 20 min. - Total-time: 60 min.
Apple strudel made with puff pastry tastes as least as good as apple strudel made with strudel dough. The original strudel dough is more difficult to prepare and requires some baking experience. Making apple strudel with puff pastry is a good option. Thaw the puff pastry sheets according to package directions. You'll need about 450 g / 1 lb. Some packages contain 6 sheets (450 g) dough, some only 2 sheets (480 g) already rolled out dough. Using a flour dusted rolling pin roll out the dough to an oblong shape (30x40 cm / 12x16 inch). Peel, quarter and core the apples; slice. Rinse and finely grate an untreated lemon, you'll need 1 tsp lemon zest. Squeeze the lemon and sprinkle lemon juice over the apples. Mix apples with lemon zest, cinnamon, 50 g / 1 2/3 oz sugar, raisins, chopped almonds and rum. Melt 80 g / 2 2/3 oz unsalted butter in a pan. Add breadcrumbs and 100 g / 3 1/3 oz sugar and roast slightly. Sprinkle the breadcrumbs over the puff pastry, leaving about 2 cm / 3/4 inch edge uncovered. Spread the apple mix on top. Slightly fold the shorter sides of the puff pastry over the apple filling to prevent the apple mix from running out. Roll up the apple strudel on the long sides and put on a baking tray lined with parchment paper; seam side down. Pre-heat the oven to 390 F. Melt the remaining butter in a small pot. Bake the apple strudel for about 45 minutes. Frequently brush the apple strudel with butter during baking. Apple strudel with puff pastry is best if served warm. If desired serve with homemade vanilla sauce or vanilla ice cream.

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